I love it when my followers ask me to develop a recipe. This pork enchilada recipe is exactly that- a labor of love for a fellow foodie. This recipe is all about the piquant slow roasted pork. Its so delicious you can stuff it into the tortillas or just serve it up at your next BBQ.
First thing you will need is time- this recipe, done correctly, requires an overnight dry rub for the pork shoulder. Next you need a high quality piece of pork. Take the time to remove excess fat and the “silver skin”, which is the tough corrective tissue that will not break down while roasting. Take a sharp knife a make a tiny slit at the base of the silver skin and pull it off in strips. It should release easily.
Finally- use a heavy roasting pot like a Le Creuset to slow roast the pork and then shred it, adding savory spicy ingredients like chipotle peppers in adobo sauce to give it more body. Wrap the pork in your tortillas, smother with a green enchilada sauce, green chilies, cheese and bake . Yummy oh Yummy!
Slow Roasted Pork enchiladas- serves 4
1- 3 lb pork shoulder
1 TBSP cumin
2 tsp kosher salt
1 TBSP smoked paprika
1 tsp onion powder
1/2 cup apple cider vinegar
28 oz can green enchilada sauce, divided
2 chipotle peppers in adobo sauce, chopped fine
1 TBSP adobo sauce
2 small 4 oz cans diced green chilies
1 large yellow onion
1 TBSP oil
1 small can Rotel tomatoes with green chilies
3 cloves garlic
8 oz shredded Monterey Jack Cheese
10 soft corn tortillas
1 thinly sliced jalapeño pepper
Method- prep time 8 hours, baking time 4.5 hours total
- Remove the silver skin and any excess fat from the pork roast. Combine the cumin, salt, smoked paprika and onion powder. Rub spices all over the pork to coat. Wrap in plastic and place in the fridge for at least 8 hours or overnight.
- Pre heat oven to 325 degrees.
Remove the roast from the fridge. Let it sit out for 30 minutes. In a large Dutch Oven, heat the oil on medium high heat. Brown the pork on all sides until spices are fragrant- about 1-2 minutes per side. Remove from the pot and set aside on a plate.
On medium low heat, add sliced onion rings and caramelize in the Dutch Oven in the pork juices for 8-10 minutes. Add in peeled whole garlic cloves. Return the pork roast to the Dutch oven with the onions and garlic.
Cover and roast 3 hours, on the lower rack of the oven turning every hour to make certain the pork roast does not stick.
- After three hours, remove the roast and let rest, covered for another 20 minutes.
Remove the pork to a large platter and shred into bite size pieces using two forks. Return to the Dutch oven. Stir well with the caramelized onions and garlic. Add in 1 cup of enchilada sauce, 1 can of Rotel Tomatoes, the chipotle peppers, 1 TBSP of adobo sauce, 1- 4 oz can of green chilies and the apple cider vinegar. Scrape down the sides of the pot to remove the burnt bits into the sauce. Cover and bake another 20 minutes at 325 degrees.
- While the roast is baking, toast the tortillas over an open flame on your stove or in a dry non stick pan. Cover and keep warm.
In a 9 x 13 oven proof baking dish, pour in 1 cup of the green enchilada sauce to coat the bottom of the dish.
- Remove the pork from the oven, let cool for 10 minutes, uncovered.
Turn heat in oven up to 350 degrees.
Roll up about 1/3 cup of shredded pork into each tortilla. Place tightly into the prepared baking dish.
Repeat until all the tortillas are wrapped.
Pour remaining 1 1/2 cups of enchilada sauce over the top, remaining can of green chilies and the shredded cheese.
Bake for 30 minutes until the sauces and cheese are bubbly. Serve with sliced avocado, sour cream and jalapeños peppers.